“This is a low-fat, high-protein recipe. For vegan, simply leave out the cheese. The variety of beans adds a nice touch of color, and it can be made as mild or spicy as you like it. Remember to recycle all those cans we used.”

I really enjoyed this recipe, but I'll admit I did a little tweaking.
After I made the recipe as written, the beer flavor was a little strong (especially since I was making it for a bunch of non-beer drinkers) and the tomato flavor a little weak, so I added a second small can of tomato paste to balance things out. I then added some TVP (textured vegetable protien) granules for added texture and energy since we were taking this chili with us on a hiking trip. As the TVP rehydrated, it left the chili a little too thick so I thinned it out with some tomato soup I had in the pantry (which was at this point starting to run out of tomato-flavored canned goods). A little more simmering and a dash of salt and it was really really good. I kept taking one more "taste." :)
This is a great basic recipe and you can play with the balance of ingredients to get just the flavor you want.

Reviewer:

This recipe is fantastic. The first time I made it I couldn't believe how much it made, but it was gone in a blink. The beer is one of the key ingredients here so don't leave it out. Definately a keeper.

Reviewer:

This recipe is excellent! I sauteed half a medium onion with the garlic and omitted the cheese. I also used spicy pinto beans, extra hot sauce, and crushed red pepper flakes. (Some like it hot!) The beer flavor is not overpowering either. What an awesome, healthy recipe. My boyfriend loved it. And it's even better the second day after all the flavors blend. Thanks Rae!

Reviewer:

I really enjoyed this chili. I added some textured vegetable protein and made it a little spicier with extra chili powder, cumin and hot sauce. I was amazed that you didn't need salt, but you really don't. This one's going in my recipe box.

Reviewer:

This recipe was colorful and fun, but the beer was a bit much. I scaled back the amount of beer the recipe called for, because it seemed to require a bit too much; the chili still had the overpowering taste of beer. This recipe is now a favorite of my brother's (he's a beer guy), but unless I'm cooking a meal just for him, I'm going to have to pass on this. But if you like beer, you'll love this chili!

Reviewer:

I love this recipe. I make it, and freeze it in jars so I have something nutrious and delicious to eat, and it's always handy. This recipe is so easy because all you have to do is open a bunch of cans, and throw it in a pot. And can we say fast cooking! I have made chili recipes that require 2 hours of cooking time, this one I can finish in less than a 1/2 hour. I love it, and I will forever treasure this recipe. I even had the guy that runs the cafeteria at work try it, and he liked it and asked for the recipe.

Reviewer:

I was disappointed in this recipe. Maybe my expectations were too high, after all those rave reviews!! :-) If I made it again, I would leave out the cumin, which had a much stronger taste than I expected, and make it more spicy. It was, however, extremely pleasing to the eye, with all those colorful beans. I served it over rice with bread.

Reviewer:

This is a FANTASTIC recipe! I just had a dinner party and served it over rice with homemade cornbread; the non-vegetarians of the clan were especially surprised: "I didn't think anything could taste so flavorful without meat!" It also tastes great with some added chopped bell pepper.